Shrimp and Corn Soup

Seafood meats a sunny taste

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From "

River Road Recipes II

...A Second Helping," published in cooperation with your Daily Inbox Newsletter.



INGREDIENTS:
  • 1/3 cup oil
  • 3 Tablespoons flour
  • 2 medium onions, finely chopped
  • 1 large bell pepper, coarsely chopped
  • 1 pound medium shrimp, peeled
  • 2 Tablespoons parsley
  • Salt, black pepper and red pepper to taste
  • 1 (1 pound) can whole peeled tomatoes, undrained
  • 1 (1 pound) can whole kernel corn (drain off one-half of liquid)
  • 1 cup water

TO PREPARE:

Make a roux with oil and flour.  When roux is golden brown, add onions.  Cook for 10 to 15 minutes.  Add bell pepper, shrimp, parsley, salt and pepper.  Simmer for 5 to 10 minutes.  Add tomatoes, corn, and 1 cup water.  Simmer at least 1 hour adding more water gradually until desired consistency.


SERVES:  6

<<Yesterday's Recipe: Tex-Mex Dip

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Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

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Recipe, Recipes, Food

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